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Easy Thai Mango Sticky Rice

A delightful dessert featuring warm, chewy sticky rice drizzled with rich coconut milk and served with ripe mango slices.
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Prep Time 4 hours
Cook Time 25 minutes
Total Time 5 hours 5 minutes
Servings: 4 servings
Course: Dessert
Cuisine: Thai
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups sticky rice Use glutinous or sticky rice for the authentic texture.
  • 1.5 cups coconut milk Canned coconut milk works well.
  • 3/4 cup sugar Adjust sugar to taste.
  • 1/2 teaspoon salt Enhances the flavor of the coconut milk.
  • 2 ripe mangoes Choose ripe, sweet mangoes for best flavor.
For Garnish
  • to taste Sesame seeds or mung beans Optional garnish for added crunch.

Method
 

Preparation
  1. Soak the sticky rice in cold water for at least 4 hours or overnight.
  2. Once soaked, drain the rice and steam it in a bamboo or metal steamer lined with cheesecloth for about 20-25 minutes until tender and translucent.
  3. While the rice is steaming, combine the coconut milk, sugar, and salt in a saucepan over medium heat. Stir until sugar dissolves but do not boil.
Combine Rice and Coconut Milk
  1. After the rice is cooked, transfer it to a mixing bowl and pour in about 1 cup of the sweet coconut mixture. Stir gently until the rice absorbs the flavors. Let it sit for about 15 minutes.
Serving
  1. Peel and slice the ripe mangoes into thin strips.
  2. To plate, place a serving of sticky rice on a plate, drizzle with the remaining coconut sauce, and top with fresh mango slices. Garnish with sesame seeds or mung beans if desired.
  3. Serve warm or at room temperature.

Notes

To store, keep in an airtight container in the refrigerator for up to 3 days or freeze for up to a month. Reheat using a steaming method or microwave with a splash of coconut milk.